****ALERT!!!!***** This recipe was awesome the first time I tried it. I thought I had struck gold! After a few days, it clumped up in the bottle and was diluted. My dishes were dirty. I will continue to experiment and keep you all updated. Comments welcome!
Method:
Stir all ingredients together until blended. Store in a squirt top bottle. Use 2 tablespoons per load of dishes, shake well before use.
Ok- so a friend mentioned she was making a recipe from The Pioneer Woman's website, and I just had to make these as well because they looked TOO good! Her recipe is here:
Bored with breakfast? Give a green smoothie a try! Either for a healthy breakfast, a quick lunch or just for a mid-day snack, this smoothie will give you fuel for your day!
30 min
Intermediate
12 to 15 servings
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
| CREAMY GREEN VEGGIE DIP | |
1/2 cup organic sour cream 1/2 cup mixed herbs, such as, parsley, chives and dill 1/3 cup grapeseed oil vegenaise 1 tbsp. apple cider vinegar 1/2 tsp. sea salt 1/8 tsp. cayenne pepper 12 oz organic cream cheese, room temperature Assorted vegetables, such as, baby carrots, sliced bell peppers, cucumbers In blender, process sour cream, herbs, vegenaise, 2 tablespoons water, vinegar, salt, and cayenne pepper until smooth and pale green. Cut cream cheese into chunks. Add to blender, one at a time, processing until smooth. Transfer mix to serving bowl. Serve with fresh vegetables. | |
Recipe adapted from Green Clean by Linda Hunter
1 cup castile liquid soap (Dr. Bronner’s or Mountain Rose Herbs are good choices as they are organic and main ingredients are coconut oil & olive oil) OR Dr. Bronner’s Sal Suds
2 cups water
1/3 cup salt
1 cup baking soda or washing soda
vinegar
Warm the salt and baking soda in water until mostly dissolved. Transfer to a one gallon container. Add your soap fill the rest of the jar with water, this giving you 1 gallon of detergent. Use 1/4 -1/2 cup per load, depending upon how dirty the load is. Add a tablespoon or two of vinegar to your wash during the rinse cycle. This works as an effective fabric softener and disinfectant. Depending upon the hardness of your water, you may want to decrease the water quantity or increase the soap quantity.
Please note: do not add essential oils to your detergent. These oils will break down the fiber in your clothing. If you want a particular fragrance, try putting a few drops of essential oils on a rag and throwing it in the dryer. This will add fragrance but not transfer to your clothing.
Review: This recipe does clean very well, although I was not impressed by the cleaning job it did on my cloth diapers. Hard to give an exact price calculation on this one, but I figured this recipe makes enough detergent for 64 loads (at 1/4 cup per load) and with the ingredients costing no more than $4.00 (on the generous side), your total cost is most likely less than $0.06 per load
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices. Yummy!
| GRANOLA BARS | |
3 cups oats 1/3 cup organic raisins 1/3 cup dried organic cranberries (watch out for added sugars and hydrogenated oils) 1/3 cup dried cherries (same) 1 1/4 cup nuts (any kind), chopped 3 tbsps flax seed 3 tbsps sesame seeds 3 tbsps sunflower seeds 6 pitted and chopped dates 1/4 cup raw honey 1/4 cup molasses 1/2 cup sucanat 1/2 teaspoon cinnamon 1 free range egg, beaten 2/3 cup organic butter or coconut oil 1 teaspoon vanilla Making the Granola: Add all ingredients to a large bowl, mixing well. Press firmly into a 15"X10" glass pan which has been generously sprayed with grapeseed oil spray. Bake at 350°F for about 20-30 minutes, or until lightly browned along edges. Cool. Cut into bars. **Mine did not stick together well after sitting for one day. I think if you refrigerated them, they would stick better right away. It's possible to make a double batch for granola cereal two ways; before adding the honey, remove half of the mixture and store in refrigerator to be used as breakfast cereal, or combine all ingredients and toast in oven on a baking sheet, using a spatula to mix/turn. Proceed with remaining mixture as above to make the bars. | |
Preheat the oven to 375 degrees. Prep the muffin tins. I suggest using muffin papers (baking cups), otherwise you can grease it.
Dry Ingredients:
In a medium size bowl combine the dry ingredient and briskly whisk until all lumps are removed.
Add:
Melt together on the stove top, just until melted (don’t get it hot, otherwise it could cook your eggs prematurely).
And:
Whisk until everything is well combined, and then add:
Divide between ten muffin tins, and bake for about 25 minutes or until the tops are lightly browned and a toothpick comes out clean when poked in the middle of the muffin.
Allow to cool for a few minutes and take out of the muffin tins and serve!
3 cups cooked brown rice**
6 cups cooked diced organic chicken
1 cup grapeseed oil vegannaise
3 cups white sauce (recipe below)
1/8 cup lemon juice
2 -14 oz. bags of organic broccoli (thawed)
1 cup bread crumbs*
Cook rice and chicken, set aside. In the same pan the chicken cooked in, make white sauce:
White sauce
1 half onion, chopped
3 tablespoon grapeseed oil
3 tablespoons tapioca flour
2 cups organic chicken broth*
1 cup plain flavored almond milk
1-2 tsps sea salt, 1tsp garlic powder and 1 tsp pepper
Saute the chopped onion it the oil until tender. Add the flour and cook for about a minute letting it bubble. Slowly add the chicken broth while stirring constantly. Add almond milk. Season with salt, garlic powder and pepper to taste. Adding a clove of garlic with the onions gives the sauce a nice flavor too.
Add vegannaise and lemon juice to white sauce. Grease a 9 x 13 pan using grapeseed oil spray. Add rice to the bottom of the pan and spread out evenly. Next add a layer of broccoli over the top of the rice. Spread half of the sauce over the broccoli, then add the chicken, 2nd half of broccoli and the other half of the sauce. Sprinkle with bread crumbs. Bake at 350 degrees for about 30 minutes or until browned and bubbly.
*Make this recipe gluten free by using gluten free broth and bread crumbs.
**Easy time saver tip: Anytime you cook rice, make double and freeze extras for another recipe.
Yesterday I came up with this recipe. It was SO yummy, it will be a new staple meal around here.
r a about 10 minutes and serve hot over Quinoa or Brown Rice.
| "Fudgy" No Bake Chocolate Oatmeal Cookies (Vegan, Soy-Free, Wheat-Free) |  |  |  |
Serves: 12
Ingredients:
2/3 cup raw honey or real maple syrup or a combo of both
1/4 cup coconut oil
5 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 cup organic peanut butter
1 cup rolled oats
1 teaspoon vanilla extract
Directions:
In a saucepan over medium heat combine the honey or maple syrup, oil, cocoa and cinnamon. Boil for three minutes, stirring constantly. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended. Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes.
Kind of like a fajita, but without the tortilla!
Delicious and soft oatmeal cookies! Our favorite combo is with cinnamon and raisins. :)
Super fast, you just need to do it ahead of time so it can bake for 1 1/2 hours.
